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Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!

We also love these other recipes that have fresh avocado as an ingredient. Italian Avocado Cucumber Salad, Berry Avocado Salad with Creamy Raspberry Dressing or Strawberry Avocado Spinach Salad.

Avocado Shrimp Ceviche in a clear bowl with a wooden spoon.

Shrimp Ceviche Recipe

I was introduced to ceviche at a summer barbeque last summer. I had never heard of ceviche before and was quite intrigued. I always love something that involves fresh ingredients. Shrimp, cucumber, tomato, cilantro, jalapeno, and red onions all get tossed to make this ceviche. I decided to add some avocado to the mix and it turned out just as amazing as I remembered. You add some fresh lemon, lime, and orange juice and all of the fresh ingredients really combine for amazing flavor.

Diced up ingredients for Avocado Shrimp Ceviche.

What are the ingredients of ceviche?

  • 1 pound shrimp, cooked
  • 1/2 cup fresh lime juice
  • 2 roma tomatoes, chopped
  • 1/4 cup red onion, diced
  • 1 jalapeno pepper, chopped
  • 1/4 cup cilantro, chopped
  • 3 avocados, chopped

Is the shrimp cooked or raw?

Traditional ceviche consists of raw seafood tossed with an acidic marinade. The marinade “cooks the fish. Let it sit in the lime juice for 5 minutes until the shrimp turns opaque.

How long can you keep ceviche in the refrigerator?

I would store ceviche no longer than 48 hours. Pour off as much of the marinade as possible and keep the ceviche tightly sealed. When serving again, you can add fresh lime juice to adjust the flavor.

Close up of Avocado Shrimp Ceviche.


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Avocado Shrimp Ceviche

4.41 from 5 votes
Avocado Shrimp Ceviche is made with so many fresh ingredients and so easy to make! This is always a hit where it goes!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6



  • In a large bowl add the shrimp and lime juice. Let stand for 5 minutes until the shrimp turn opaque. The lime juice will cook the shrimp. Add the tomatoes, onion, jalapeno, and cilantro and toss with the lime juice. Cover and refrigerate for an hour.
  • Add the chopped avocados and toss right before serving and salt and pepper to taste.



Calories: 244kcalCarbohydrates: 10gProtein: 18gFat: 16gSaturated Fat: 2gCholesterol: 191mgSodium: 596mgPotassium: 607mgFiber: 7gSugar: 2gVitamin A: 390IUVitamin C: 19.4mgCalcium: 124mgIron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!



About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    I made this a few days ago. Followed the recipe as is and it was perfection. So fresh and tasty. I used the ceviche for tostadas. It makes a good amount and was even better tasting the next day.

  2. This looks amazing! I noticed in the description that you mention adding lemon and orange juice but I don’t see that in the ingredients? I’ve seen other recipes with those ingredients included so I just wanted to see whether or not I should add them? Thanks!

    1. You can add those in to help save the coloring and flavoring of the other ingredients from browning. Just add a tablespoon and stir it together before tossing all together.

  3. How exactly do you eat the ceviche? From a bowl with a fork? On top of Tortilla chips or crunchy bread? Rolled in a flour or corn tortilla wrap?

    1. Either of those options are great. You can eat it as is like a salad, with tortilla chips like a salsa, put on tacos or any way you see fit. It is just delicious!

  4. 5 stars
    Shrimp & Avacado Ceviche was awesome! First time ever making ceviche and this recipe was easy and delicious. Thanks for sharing ?

  5. We made it and it’s delicious. But we left out the jalapeno pepper (!) and we preferred it that way!

  6. I made shrimp cerviche. Left shrimp overnight in lime/lemon juice and shrimp doesn’t appear opaque. What can I do?

    1. Being left overnight the shrimp will be cooked through. It may be the type of shrimp you are using that it did not turn opaque.

    2. In my experience and being Mexican, so this is a típica dish, you must add salt along with the lime to the shrimp to help “cook” them. Lime alone doesn’t do much of the trick. Good luck!

  7. 3 stars
    It takes far longer than 5 minutes in the lime juice. Maybe you meant 5 hours? Even then, that is not really enough. If you want it for dinner, start it in the morning, go to work, then chop the rest of the ingredients and mix. Other than that timing, this is a good recipe.